Recipe - Peach Glazed Savarin

2 cup All purpose flour
1 pack Active dry yeast
2/3 cup Milk
6 tablespoon Butter
2 tablespoon Sugar
One half teaspoon Salt
3 Eggs

TOPPING
1 One half cup Sliced strawberries; halved
grapes; *or* sectioned
oranges

SAVARIN SYRUP
1 One half cup Peach nectar
One half cup Sugar
One half cup Rum

PEACH GLAZE
1 Jar (12oz) peach jam

CREME CHANTILLY
1 cup Whipping cream
1 tablespoon Powdered sugar
1 teaspoon Vanilla

From: arielle@taronga.com (Stephanie da Silva)

Date: Mon, 2 Aug 93 12:33:13 CDT
In a large mixer bowl combine 1 One half cups of the flour and yeast. In a
saucepan heat milk, butter, sugar and salt just till mixture is warm (115
to 120) and butter is almost melted; stir constantly. Add to flour mixture,
add eggs. Beat with an electric mixer on low speed for One half minute, scraping
bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining
flour. Cover; let rest 10 minutes. Spoon batter into a well greased 6 cup
savarin mold or ring. Cover, let rise in a warm place till nearly double
(about 40 minutes). Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5
minutes; transfer to a wire rack over waxed paper. Wtih a fork, prick top
of ring at 1 inch intervals. Prepare Savarin Syrup; gradually drizzle over
warm ring till all the syrup is absorbed. Let stand One half hour. Prepare Peach
Glaze; spoon over all. To serve, fill center of ring with desired fruit. If
desired, preare Creme Chantilly to spoon onto slices.

Savarin Syrup: In a saucepan combine 1 One half cups peach nectar and One half cup
sugar. Bring to a boil; remove from heat. Stir in One half cup rum.

Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over
low heat till melted. Strain.

Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one
tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks
form.

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